The staple food in Bali is white, polished steamed rice, which provides the perfect base for many Balinese dishes. A large pot of rice are cooked first thing in the morning, and gradually consumed by all members of the extended family for each of the three meals throughout the day.

Meats used in Balinese cooking are pork, chicken, duck, fish, and beef, although some Balinese do not eat it. As pork is not 'halal' for the Muslims, most pork dishes are unique to Bali, and are a local treat. Babi Guling, or pig roasted on a spit, is a favorite, and you will often find roadside restaurants that specialize in this dish, particularly on the road through Gianyar. The roasted meat is usually served with rice and boiled jackfruit, and the locals will also enjoy cooked pig blood and sausage made from pig intestines!

Chicken is commonly fried or served with a spicy sauce, but duck is more of a Balinese specialty. 'Betutu (literally means 'steamed meat of chicken') bebek is particularly popular, a dish made from stuffed duck cooked in hot ashes or steamed in banana leaves. Most visitors who try this dish will find that its mild but full flavor meat is especially delicious. Fish is also often wrapped in banana leaves with a spice mix and steamed or cooked in ashes, or smothered in a similar spice mix and char grilled over smoky coconut husks a la jimbaran beach cafe style. The great popularity of these cafes gives testimony to the incredibly attractive flavor.